INGREDIENTS FOR CRUST
2 1/2 all purpose flour
1 tsp of Ajwain (carom seeds- they look like minuscule cumin seeds but with a completely different flavour !)
4 TBS of melted ghee or oil
1 cup water (approximately)
1 tsp of salt
Enough oil for deep frying
INGREDIENTS FOR FILLING
2 large potatoes
2 cups of peas (use canned or frozen )
1 onion finely chopped
1 TBS ginger garlic paste
1 TBS of chopped red chillies or less according to preference
1 tsp of coarsely ground coriander seeds
1/2 tsp of cumin seeds
1/2 tsp garam masala
1 tsp cumin powder
1 tsp of amchoor powder (or use 1 tsp of lemon juice )
1 tsp of kasuri methi (Dried methi leaves - optional )
2 TBS finely chopped coriander leaves
To prepare filling :
Boil potatoes until soft and mash roughly
Heat oil in pan and add onions until golden brown
Add ginger garlic, coarse coriander seeds and red chillies
Fry for a few mins and add potatoes and peas
Stir fry and add all other spices (cumins seeds, garam masala, cumin powder, kasuri methi , coriander leaves and amchoor powder or lemon juice)
Add salt and mix well and adjust spices and salt according to taste
Allow to cool completely
To prepare crust :
Add ajwain seeds and salt to flour
Add melted ghee / oil and mix well until crumbly
slowly add water and mix until you end up with a dough that is not overly smooth
set aside for at least 15 mins
Divide into small balls and roll flat into an oblong shape (see pictures below )
Divide each disk into 2 so that you have 2 semi circle shapes
Add water on the straight side of the semi circle and shape into a cone
Fill with potato and peas mixture and seal using water to have a triangular shape
Heat oil on medium high and fry samosas until golden brown
Serve hot with tamarind and mint chutney
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